Cocoa-containing foods and beverages and cocoa astringent taste suppressants

Abstract

The present invention addresses the problem of providing a cacao-containing food and drink in which unpleasant taste, such as astringent taste or acridity, derived from a cacao raw material is suppressed. The present invention also addresses the problem of providing a cacao astringent taste inhibitor capable of suppressing unpleasant taste, such as astringent taste or acridity, derived from a cacao raw material. The present invention provides cacao-containing food and drink that contain a hydrolyzed protein decomposition product and in which the ratio of non-fat cacao solid content in a solid content is 16 mass% or more.

Description

[Technical Field]

[0001] Related technologies This application claims the benefit of priority from Application No. 2023-109693, filed with the Japan Patent Office on July 4, 2023. The priority application is incorporated herein by reference in its entirety.

[0002] The present invention relates to a cocoa-containing food or drink and an agent for suppressing the astringent taste of cocoa. [Background technology]

[0003] Cocoa-containing foods and beverages such as chocolate are widely consumed worldwide due to their pleasant flavor. Conventional chocolate is often produced using raw materials such as cocoa mass, sugar, cocoa butter, and milk powder. Chocolate is primarily consumed as a luxury item, but in recent years, the rise in health consciousness has led to a growing demand for more cacao-derived dietary fiber and polyphenols. To meet consumer demand for more active intake, so-called high-cacao chocolate, which contains less sugar and milk powder and more cacao, is now on sale. However, polyphenols, one of the health benefits of cocoa, can sometimes have an astringent or bitter taste, making high-cocoa chocolate, which contains a lot of cocoa, difficult to enjoy as a luxury item.

[0004] For example, Patent Document 1 describes a method for masking the bitter and astringent taste of high-cocoa chocolate by adding plant-derived essential oils and flavor compounds. Patent Document 2 describes an agent for suppressing off-flavors, which is produced by dispersing aqueous phase particles containing a polyphenol material in an oil phase. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 2018-148805 [Patent Document 2] Japanese Patent Application Publication No. 2020-014447 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a cacao-containing food or drink in which unpleasant tastes such as astringency or harshness derived from cacao raw materials are suppressed, and to provide a cacao astringency suppressant that can suppress unpleasant tastes such as astringency or harshness derived from cacao raw materials. [Means for solving the problem]

[0007] The inventors have considered new cocoa-containing foods and beverages that can be enjoyed as luxury items by suppressing the astringent or harsh taste inherent in cocoa raw materials. Patent Document 1 describes the masking effect of essential oils, but does not suggest anything about proteins or protein decomposition products. Patent Document 2 also does not suggest any proteins or protein hydrolysates, and polyphenols, which are active ingredients in suppressing off-flavors, must be present in the aqueous phase. Dispersing aqueous phase particles in the oil phase complicates the manufacturing process, and advance production of the formulation may be required.

[0008] The present inventors have conducted extensive research to solve the above problems, and as a result have found that the addition of a specific protein hydrolysate to a cacao-containing food or drink can suppress unpleasant tastes such as astringency and harshness derived from cacao, leading to the completion of the present invention.

[0009] That is, the present invention includes the following inventions. (1) Cocoa-containing food and beverages containing hydrolyzed protein decomposition products and having a ratio of non-fat cocoa solids to the solid content of 16% by mass or more; (2) The cocoa-containing food or drink according to (1), wherein the free amino acid content in the solid content of the hydrolyzed protein decomposition product is 2% by mass or more. (3) The cocoa-containing food or drink according to (1) or (2), having a polyphenol content of 1300 mg / 100 g to 6000 mg / 100 g. (4) The cocoa-containing food or drink according to (3), wherein the cocoa-containing food or drink is chocolate. (5) A cocoa astringent taste suppressant containing hydrolyzed protein decomposition product as an active ingredient. (6) The cocoa-containing food or drink according to (1) or (2), wherein the hydrolyzed protein decomposition product is derived from a plant. (7) The cocoa-containing food or drink according to (3), wherein the hydrolyzed protein decomposition product is derived from a plant. (8) The cocoa-containing food or drink according to (4), wherein the hydrolyzed protein decomposition product is derived from a plant. (9) The cocoa-containing food or drink according to (6), wherein the hydrolyzed protein decomposition product is derived from beans or wheat. (10) The cocoa-containing food or drink according to (7), wherein the hydrolyzed protein decomposition product is derived from beans or wheat. (11) The cocoa-containing food or drink according to (8), wherein the hydrolyzed protein decomposition product is derived from beans or wheat. (12) A method for producing a cocoa-containing food or beverage containing a hydrolyzed protein decomposition product, in which the ratio of non-fat cocoa solids in the solid content is 16% by mass or more. (13) A method for producing chocolate having a ratio of non-fat cocoa solids of 16% by mass or more in the solid content, in which a hydrolyzed protein decomposition product is blended in any one of the following steps (A) to (D): (A) A mixing step of mixing powdered raw materials such as cocoa powder and sugars into a portion of the cocoa mass and / or fats and oils in the blend; (B) A grinding process for pulverizing a dough obtained by mixing a powdered raw material with a part of cocoa mass and / or fats and oils; (C) a kneading or mixing step in which the pulverized dough is kneaded or mixed with the remaining cocoa mass and / or fat to prepare a chocolate dough; (D) A cooling process in which the chocolate dough is cooled and solidified at a controlled temperature. (14) A method for suppressing the astringent taste derived from cocoa by incorporating hydrolyzed protein decomposition products into cocoa-containing food and beverages. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide a cacao-containing food or drink that has a good cacao flavor and in which unpleasant tastes such as astringency or bitterness are suppressed. Furthermore, it is possible to provide an agent for suppressing the astringent taste of cacao, which can suppress unpleasant tastes such as astringent taste or bitterness derived from cacao raw materials. DETAILED DESCRIPTION OF THE INVENTION

[0011] Hereinafter, embodiments of the present invention will be described in detail.

[0012] The term "cacao-containing food and drink" as used herein refers to all food and drink containing cacao as a raw material, including, for example, chocolate, chocolate filling, cacao filling, chocolate drink, chocolate spread, chocolate sauce, chocolate ice cream, and chocolate soft serve ice cream. Representative examples of cacao-containing food and drink include chocolate, chocolate filling, and chocolate drink. Furthermore, the cacao-containing food and drink that most readily exhibits the effects of the present invention is chocolate.

[0013] The chocolate in this invention refers not only to chocolate, semi-chocolate, and chocolate-based foods as defined by the National Chocolate Industry Fair Trade Council and the Chocolate-Based Food Fair Trade Council, but also to any product containing cacao ingredients (cacao mass, cocoa powder, and / or cacao butter) as essential ingredients, and blending secondary ingredients such as sugars, milk powder, dietary fiber, fruit juice powder, fruit powder, flavoring agents, emulsifiers, flavorings, and coloring agents in any proportion. In the present invention, chocolate with a cocoa content of 60% by mass or more (non-fat cocoa solids content of 20% by mass or more) is particularly referred to as high-cocoa chocolate.

[0014] The cocoa ingredients used in cocoa-containing foods and beverages, particularly cocoa mass and cocoa powder, may vary in astringency and bitterness depending on the origin of the cocoa. However, the effects of the present invention are achieved regardless of the origin and regardless of the country of origin of the cocoa. Furthermore, the process for producing cocoa mass, cocoa powder, and cocoa butter from cocoa beans is not limited to specific methods.

[0015] The cacao-containing food or beverage of the present invention has a non-fat cacao solids content of 16% by mass or more of the total solid content. The non-fat cacao solids refer to the portion of cacao raw materials such as cacao mass and cocoa powder excluding cocoa butter and water. In the present invention, it is believed that the majority of the components responsible for the astringent or bitter taste of cacao are contained in the non-fat cacao solids. Furthermore, the non-fat cacao solids also contain a large amount of polyphenols, which are health-promoting components of cacao. In the present invention, the non-fat cocoa solids content of the solids is preferably 17% by mass or more, more preferably 18% by mass or more, 20% by mass or more, 22% by mass or more, 24% by mass or more, 26% by mass or more, or 28% by mass or more. The non-fat cocoa solids content of the solids is preferably 70% by mass or less, more preferably 65% ​​by mass or less, 60% by mass or less, 55% by mass or less, 50% by mass or less, or 45% by mass or less. If the non-fat cocoa solids content is within an appropriate range, it is possible to prepare a cocoa-containing food or drink that is more easily consumed as a luxury item.

[0016] The cocoa-containing food or drink of the present invention contains a hydrolyzed protein degradation product, which is a composition obtained by hydrolyzing a protein raw material with an enzyme, heat, or acid. The amount of protein hydrolysate added to the cacao-containing food or beverage of the present invention can be adjusted appropriately to suppress the astringent or harsh taste inherent in cacao. A preferred amount is 0.0001% by mass or more and 3% by mass or less. More preferred lower limits of the amount are 0.0005% by mass or more, 0.001% by mass or more, 0.005% by mass or more, or 0.008% by mass or more. More preferred upper limits of the amount are 2.5% by mass or less, 2% by mass or less, 1.8% by mass or less, 1.5% by mass or less, 1.2% by mass or less, or 1% by mass or less. By adding the preferred amount, it is possible to prepare a cacao-containing food or beverage that suppresses the astringent or harsh taste inherent in cacao while still retaining the pleasant bitterness characteristic of cacao. On the other hand, adding a large amount may result in the flavor of the protein hydrolysate itself being noticeable.

[0017] The form of the hydrolyzed protein hydrolysate is not particularly limited, and may be in liquid, powder, etc. For example, it may be a product obtained by simply hydrolyzing a liquid protein raw material such as cow's milk or plant milk, a product made highly viscous by concentration processing such as vacuum concentration or freeze concentration, or a product made into powder by powder processing such as spray drying or freeze drying. When the cacao-containing food or drink is chocolate, the powdered protein hydrolysate can be added before the grinding process or during the mixing process. Alternatively, it can be added after the chocolate is produced and melted. In the case of a liquid protein hydrolysate, the solid content is usually about 0.1 to 20% by mass, and it can be added by melting it during or after the chocolate is produced and then mixing and dispersing it.

[0018] The protein raw material for the hydrolyzed protein hydrolysate is a raw material containing at least protein, regardless of its origin. It can be plant-based, animal-based, or derived from microbial fermentation. When powdered milk or the like is not used to avoid the inclusion of dairy ingredients, it is preferable to select plant-based proteins and / or proteins derived from microbial fermentation, as this allows for the production of non-animal chocolate. Examples of plant-based proteins include, but are not limited to, natural sources such as wheat, beans, grains, and malt, as well as concentrated proteins from natural sources such as soy protein, pea protein, mung bean protein, broad bean protein, wheat protein, oat protein, rice protein, hemp protein, nut protein, and malt extract. Examples of animal-based proteins include proteins derived from casein, whey, collagen, and the like. Examples of microbial fermentation-derived proteins include proteins derived from yeast extract and the like. Preferred raw materials for the vegetable protein include beans, wheat, and barley, as well as soybean protein, pea protein, mung bean protein, broad bean protein, wheat protein, and oat protein, which are concentrated proteins from beans and wheat. The beans referred to here are plants of the Fabaceae and Fabaceae subfamily, such as soybeans, peas, mung beans, kidney beans, purple peas, adzuki beans, and chickpeas. Cacao is a plant of the Malvaceae family and is a different plant seed from the beans that are the source of the vegetable protein of the present invention. Examples of wheat and barley include wheat, barley, and oats, and examples of grains include seeds from plants such as corn and rice.

[0019] The hydrolyzed protein hydrolysate of the present invention preferably contains free amino acids in an amount of 2% by mass or more, calculated as solid content. More preferably, the protein hydrolysate may contain free amino acids in an amount of 4% by mass or more, 5% by mass or more, 7% by mass or more, 10% by mass or more, 15% by mass or more, or 20% by mass or more, calculated as solid content. Furthermore, the protein hydrolysate may more preferably contain free amino acids in an amount of 40% by mass or less, 35% by mass or less, or 30% by mass or less, calculated as solid content. By containing free amino acids in the solid content of the hydrolyzed protein hydrolysate in the above-mentioned appropriate range, the astringent or harsh taste derived from cocoa can be effectively suppressed in combination with the peptide fraction. If the free amino acid content in the solid content of the hydrolyzed protein hydrolysate is too high, the flavor of the amino acids themselves may become too strong, which is undesirable. In this specification, the content in terms of solid content has the same meaning as the content in the solid content excluding the water content contained in the protein hydrolysate. The free amino acid content can be calculated by liquid chromatography mass spectrometry (LC / MS). For example, the content can be calculated from the measurement results of a standard solution using the ninhydrin coloring method, which is a post-column derivatization method in which free amino acids in a sample are separated and derivatized using an amino acid analyzer. Hydrolyzed protein hydrolysates are commonly known as peptide materials, but depending on the degree of hydrolysis, the protein hydrolysates themselves may have a strong astringent or bitter taste. In the present invention, a previously unknown effect has been discovered: even protein hydrolysates with a strong astringent or bitter taste can suppress the astringent or bitter taste derived from the cocoa raw material. The protein hydrolysate included in the present invention is a composition that has been subjected to a hydrolysis treatment and contains free amino acids. In addition to the free amino acids derived from the protein hydrolysate, cocoa-containing foods and beverages also contain free amino acids originally contained in cocoa-derived materials such as cocoa mass. However, the free amino acids originally contained in these cocoa-derived materials are excluded from the free amino acids derived from the protein hydrolysate of the present invention.

[0020] The cacao-containing food or drink of the present invention may contain auxiliary ingredients in addition to the cacao raw material and hydrolyzed protein decomposition product. Necessary food ingredients (oils and fats, fruit juice, fruit pulp, vegetables, sugars, dairy products, grain flours, starches, poultry, animal, and fish products, seasonings, etc.) and food additives (emulsifiers, minerals, vitamins, thickening agents, acidulants, flavorings, etc.) can be used as appropriate.

[0021] The fats and oils used in the cacao-containing foods and beverages of the present invention are not particularly limited, but examples of fats and oils that can be used include, in addition to cacao butter, vegetable fats such as soybean oil, sunflower seed oil, cottonseed oil, rapeseed oil, high-erucic rapeseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, palm kernel oil, coconut oil, and medium-chain triglycerides (MCT), as well as animal fats and oils such as milk fat, beef tallow, and lard, as well as processed fats and oils such as hydrogenated oils, fractionated oils, hydrogenated fractionated oils, fractionated hydrogenated oils, and transesterified fats, as well as mixtures of these fats and oils. The cacao-containing food or drink of the present invention can contain fats and oils other than cacao butter as appropriate depending on the intended use. For example, in the case of a cacao-containing food or drink to be combined with a frozen dessert, a portion of the food or drink may contain oils and fats that are liquid at room temperature, such as soybean oil, sunflower seed oil, rapeseed oil, corn oil, or soft palm oil, to improve melt-in-the-mouth texture.

[0022] In the present invention, the astringent or bitter taste of cacao refers to a flavor derived from cacao that is perceived as unpleasant when eaten. Here, the astringent taste is a stimulating sensation felt in the mouth, also referred to as a bitter taste. Briefly, it is a stimulating sensation accompanied by a "drying" or "shrinking" sensation in the oral mucosa, such as that felt when astringent persimmon or red wine is placed in the mouth. Furthermore, bitterness is a flavor that clings to the tongue and leaves an unpleasant lingering feeling.

[0023] The chocolate serving as the cacao-containing food or drink of the present invention preferably contains polyphenols in an amount of 1300 mg / 100 g to 6000 mg / 100 g. The polyphenols contained in cacao are known to have health benefits such as antioxidant activity, which is thought to be one of the reasons why high-cacao chocolate has become widely available in recent years. In the present invention, the polyphenols contained in the chocolate are more preferably 1400 mg / 100 g or more, and even more preferably 1500 mg / 100 g or more, 1600 mg / 100 g or more, 1700 mg / 100 g or more, 1800 mg / 100 g or more, 1900 mg / 100 g or more, 2000 mg / 100 g or more, 2100 mg / 100 g or more, or 2200 mg / 100 g or more. Furthermore, the polyphenols contained in chocolate are more preferably 5800 mg / 100 g or less, even more preferably 5600 mg / 100 g or less, 5500 mg / 100 g or less, 5400 mg / 100 g or less, 5300 mg / 100 g or less, 5200 mg / 100 g or less, 5100 mg / 100 g or less, or 5000 mg / 100 g or less. The effects of the present invention can be more clearly achieved by using chocolate containing polyphenols in the above-mentioned preferred ranges. Examples of polyphenols contained in cacao include monomers such as catechin, procyanidins formed by polymerization of catechin, and oligomers (dimers or higher) such as tannins.

[0024] In the present invention, the polyphenol content is measured using the Folin-Ciocalteu method. More specifically, cocoa raw materials such as cocoa mass or cocoa-containing foods and beverages are defatted with hexane, and then polyphenols are extracted from the defatted sample using methanol to prepare an extract. The resulting extract is then measured and colorimetrically quantified using a spectrophotometer using the Folin-Ciocalteu method. The polyphenol content of each sample is determined using a calibration curve previously prepared using epicatechin.

[0025] In the present invention, the hydrolyzed protein decomposition product may be obtained by hydrolyzing the protein raw material, and then, if necessary, removing impurities and precipitates by centrifuging, filtering, acid treatment, etc., and further sterilizing, concentrating and / or drying. The method for hydrolyzing the protein hydrolysate is not particularly limited, but is preferably hydrolysis by a protease. The enzyme to be used is not particularly limited, and may be appropriately selected from methods using multiple protease enzymes, batch or continuous enzymatic hydrolysis, and methods in which the substrate raw material is preliminarily heat-denatured and then enzymatically hydrolyzed. Furthermore, if necessary, a sugar-decomposing enzyme, an oil-decomposing enzyme, etc. may also be used in combination.

[0026] The method for producing a cocoa-containing food or drink involves mixing, emulsifying, and / or homogenizing a cocoa raw material, a hydrolyzed protein hydrolysate, and other auxiliary ingredients, and the process is not particularly limited. When preparing a cocoa-containing food or drink other than chocolate using chocolate, the order of mixing the ingredients does not matter, and the hydrolyzed protein hydrolysate may be blended into the chocolate in advance, or may be added separately from the chocolate like the other auxiliary ingredients.

[0027] The chocolate, which is one of the cacao-containing foods and beverages of the present invention, can be produced in the same manner as in the production of ordinary chocolates. Specifically, the chocolate can be obtained by mixing cacao mass and fats with appropriate ingredients such as cocoa powder, various powdered foods such as sugars, emulsifiers, flavorings, and colorants, followed by rolling (a grinding process) and conching (a kneading process) or mixing (a mixing process). Alternatively, a production method in which the mixing and grinding processes are carried out in parallel using a ball mill, bead mill, or the like can also be used.

[0028] The timing of adding the hydrolyzed protein decomposition product of the present invention is not particularly limited as long as it is added during the steps of the chocolate production method. For example, it can be added during any of the following steps (A) to (D). (A) A mixing step of mixing powdered raw materials such as cocoa powder and sugars into a portion of the cocoa mass and / or fats and oils in the blend; (B) A grinding process for pulverizing a dough obtained by mixing a powdered raw material with a part of cocoa mass and / or fats and oils; (C) a kneading or mixing step in which the pulverized dough is kneaded or mixed with the remaining cocoa mass and / or fat to prepare a chocolate dough; (D) The cooling process, in which the chocolate mixture is cooled and solidified at a controlled temperature.

[0029] When the hydrolyzed protein hydrolysate is in powder or flake form, the texture after addition can be checked and added before the pulverization step. In the case of flakes with large particles, it is preferable to add it before the pulverization step. Also, if it is in fine powder form, it can be added in the kneading step or mixing step after the pulverization step. When the hydrolyzed protein hydrolysate is in liquid form, the timing of addition is not particularly limited, but it can be added by thoroughly stirring and mixing in the addition step.

[0030] The cocoa-containing food and drink of the present invention contains a hydrolyzed protein hydrolysate, thereby suppressing the astringent or bitter taste inherent to the cocoa raw material. The hydrolyzed protein hydrolysate used in the present invention is characterized by suppressing the astringent or bitter taste but not the bitterness inherent to the cocoa raw material. When chocolate is prepared, the bitter taste inherent to the cocoa raw material can be recognized when consuming it as a pleasant flavor, also known as a bittersweet chocolate flavor or chocolate taste. Conventionally, preparations intended for masking have tended to suppress the astringent or bitter taste, but also to weaken the bitter taste. However, in the present invention, the bitter taste can be maintained even when the astringent or bitter taste is suppressed. As described above, the present invention can also be said to be a method for suppressing the astringent taste derived from cocoa by incorporating a hydrolyzed protein decomposition product into a cocoa-containing food or drink. Furthermore, when a hydrolyzed protein decomposition product is used as an astringent taste suppressant, the suppressant may contain the hydrolyzed protein decomposition product and other excipients, stabilizers, etc., as appropriate. [Example]

[0031] The present invention will be described in more detail below with reference to examples and comparative examples, but the spirit of the present invention is not limited to the following examples. In the examples, "parts" and "%" are all based on mass.

[0032] Preparation of chocolate According to the formulation shown in Table 1, cocoa mass and sugar were mixed using a kneader and then pulverized using a roll refiner. After pulverization, the mixture was subjected to conching, a kneading process, using a conche with a jacket water temperature set at 50°C. Cocoa butter was then added to the mixture to prepare chocolate, a type of cocoa-containing food or beverage. Chocolates (1) to (3) had a cocoa content of 75.4% by mass or 98.2% by mass, which corresponded to high-cocoa chocolates with a cocoa content of 60% by mass or more. Chocolate (4) had a cocoa content of 49.6% by mass. Cocoa mass 1 was made from cocoa beans from Ecuador, and cocoa mass 2 was made from cocoa beans from Ghana.

[0033] [Table 1]

[0034] Consideration 1 Addition of hydrolyzed protein digests The prepared chocolate was melted at a product temperature of 50°C to 60°C, and a hydrolyzed protein decomposition product, HINUT-HKB (manufactured by Fuji Oil Co., Ltd.), was added according to the formulation shown in Table 2. After addition, the mixture was thoroughly stirred to completely disperse the mixture. The free amino acid content in the solid content of HINUT-HKB was 22% by mass as a result of the analysis described below. ○ Measurement of free amino acids The sample was dissolved in a 5% TCA solution (trichloroacetic acid solution). The supernatant obtained after centrifugation at 10,000 rpm for 10 minutes was filtered using a 0.22 μm filter. The filtrate was analyzed using a high-speed amino acid analyzer (LA8080: manufactured by Hitachi High-Tech Corporation), and the free amino acid content was calculated based on the results of the standard solution. Standard solution: Amino acid mixed standard solution (Fujifilm Wako Pure Chemical Industries, Ltd.) Mobile phase: sodium citrate buffer Reaction solution: ninhydrin reagent Wavelength: 570nm or 440nm

[0035] Flavor evaluation The chocolates of the Examples in which hydrolyzed protein decomposition products were added and the Comparative Examples in which no hydrolyzed protein decomposition products were added were adjusted to a product temperature of 30 to 32°C, tempered, then filled into molds and cooled at 10°C for 30 minutes. The cooled and solidified chocolate was removed from the mold and aged for one week at 20°C, after which the flavor was evaluated. The flavor was confirmed by a sensory evaluation of the obtained chocolate by five taste panelists who are experienced in the field of chocolate. The sensory evaluation scores were determined by consensus of the panelists on a scale of 1 to 5 according to the following evaluation criteria. <Evaluation of astringency and bitterness> 5 points: No astringency or bitterness felt, very good 4 points: A slight astringent and / or bitter taste is felt, and it is good. 3 points: Astringent and / or bitter taste, but tolerable 2 points: Astringent and / or bitter taste, unsuitable 1 point: Strong astringent and / or bitter taste, unsuitable <Evaluation of the effect of suppressing astringent and bitter taste> In the previous evaluation of astringency and bitterness, the difference in flavor score between the evaluation of chocolate (1) alone and the evaluation of the test product was calculated, and a difference of 2 points or more was judged to be effective in suppressing astringency and bitterness. Furthermore, a difference of 3 points or more was judged to have a significant suppressing effect. On the other hand, if the difference in points was one point or less, it was evaluated as having no inhibitory effect. In Study 1, the effect was evaluated based on the difference in score from the evaluation of astringency and bitterness in Comparative Example 1, which was chocolate (1) alone. Other flavor observations besides astringency and bitterness were also discussed. The results are shown in Table 2.

[0036] [Table 2]

[0037] In the examples in which HINUT-HKB, a hydrolyzed protein hydrolysate, was added, the astringent taste and bitterness were suppressed. While the astringent taste and bitterness were suppressed, the bitterness characteristic of chocolate was maintained. This effect was particularly pronounced in the examples in which 0.01% to 0.8% by mass of hydrolyzed protein hydrolysate was added. If too much hydrolyzed protein hydrolysate was added, the astringent taste and bitterness were suppressed, but the flavor of the protein hydrolysate could be felt. The bitterness could be slightly weakened by the flavor of the protein hydrolysate.

[0038] Consideration 2 ○Change in protein digest Samples were prepared using chocolate (1) prepared according to the formulation shown in Table 3, and using "Hi-Nute AM" (manufactured by Fuji Oil Co., Ltd.) or "Hi-Nute DL" (manufactured by Fuji Oil Co., Ltd.) as the hydrolyzed protein hydrolysate. As a comparative example, a similar preparation was also made except that soy protein "Fujipro CL" (manufactured by Fuji Oil Co., Ltd.) or soy protein "Fujipro F" (manufactured by Fuji Oil Co., Ltd.) was added instead of the protein hydrolysate. The soy protein "Fujipro CL" was prepared separately from the free amino acids detected in "HiNute HKB" in a ratio of Fujipro CL:amino acid mixture = 78:22 to create "Amino Acid Mixture Fujipro CL," which was then mixed into chocolate (1). The mixed amino acids were specifically L-aspartic acid, L-threonine, L-serine, L-glutamic acid, glycine, L-alanine, L-valine, L-methionine, L-cysteine, L-isoleucine, L-leucine, L-tyrosine, L-phenylalanine, L-lysine hydrochloride, L-histidine, L-arginine, and L-proline, and were adjusted in proportions based on the free amino acid measurement results of "Hinute HKB," to prepare "Amino Acid Mixed Fujipro CL." Furthermore, a product containing whey peptide "HWP117" (manufactured by TATUA), which is a hydrolyzed milk protein decomposition product, was similarly prepared. Each of the resulting chocolates was filled into a mold and solidified in the same manner as in Study 1, and then aged at 20°C for one week before being evaluated. In Study 2, the effects of suppressing astringency and bitterness were also evaluated in terms of the difference in points from the evaluation of astringency and bitterness in Comparative Example 1, which contained only chocolate (1). The results are shown in Table 3.

[0039] [Table 3]

[0040] The addition of hydrolyzed protein digests was confirmed to have a suppressive effect on astringency and bitterness. It was found that the suppressive effect differed depending on the amount of free amino acids contained in the solid matter of the hydrolyzed protein digests. When amino acids were mixed separately with protein ingredients, even when the same amount of amino acids was mixed as with the protein digests, the astringency and bitterness suppressive effect was not obtained, confirming the effectiveness of the protein digests. Based on the results of Studies 1 and 2, the greater the amount of free amino acids contained in the solid matter of hydrolyzed protein digests, the greater the astringency and bitterness suppression effect. Furthermore, when the amount of free amino acids contained in the solid matter is similar, plant-derived protein digests have a greater astringency and bitterness suppression effect than milk-derived protein digests.

[0041] Consideration 3 Preparation of protein hydrolysates from different raw materials Pea protein "Empro E86" (manufactured by Emsland) was dissolved in water to a protein concentration of 5% by mass, and the solution was hydrolyzed using endopeptidase and exopeptidase as proteolytic enzymes at 53°C for 2 hours or 4 hours. The solution was then heated at 80°C or higher for 10 minutes or more to inactivate the enzymes, resulting in the hydrolyzed protein hydrolysates Samples A and B, respectively. Each solution was added to chocolate (1) according to the formulation shown in Table 4. Prototype A or Prototype B was added to the chocolate by adding it to chocolate melted at 50-60°C using a mixer equipped with a propeller blade (manufactured by Tokyo Rikakikai Co., Ltd.), and then stirring at a rotation speed of 400 rpm for 5 minutes.

[0042] Faba bean protein "Faba Bean Isolate" (manufactured by Australian Plant Proteins) was dissolved in water to a protein concentration of 5% by mass, and the solution was decomposed for 2 hours or 4 hours at 53°C using endopeptidase and exopeptidase as proteolytic enzymes. The solution was then heated at 80°C or higher for 10 minutes or more to inactivate the enzymes, resulting in hydrolyzed protein samples C and D. Each sample was added to chocolate (1) according to the formulation shown in Table 4. The addition to the chocolate was carried out in the same manner as for Prototype A or Prototype B described above.

[0043] Low-fat soy milk "Bimi Tounyu" (manufactured by Fuji Oil Co., Ltd.) was hydrolyzed for 4 hours at 53°C using endopeptidase and exopeptidase as proteolytic enzymes. The enzymes were then inactivated by heating at 80°C or higher for 10 minutes or more to obtain an aqueous solution, which was designated as hydrolyzed protein sample E. This was added to chocolate (1) according to the formulation shown in Table 4. The addition to the chocolate was carried out in the same manner as for Prototype A or Prototype B described above. Each of the resulting chocolates was filled into a mold and solidified in the same manner as in Study 1, and then aged at 20°C for one week before being evaluated. In Study 3, the effects of suppressing astringency and bitterness were also evaluated in terms of the difference in points from the evaluation of astringency and bitterness in Comparative Example 1, which contained only chocolate (1). The results are shown in Table 4.

[0044] [Table 4]

[0045] The above results show that adding hydrolyzed protein hydrolysates containing free amino acids can suppress the astringent and bitter taste of cacao without impairing the good flavor of the cacao. Furthermore, it was shown that similar effects can be achieved not only with powdered protein hydrolysates, but also with liquid protein hydrolysates such as protein aqueous solutions and soy milk.

[0046] Consideration 4 ○ Change in chocolate composition In the same manner as in Study 1, "HiNut-HKB" was added to the prepared chocolates (2) to (4) according to the formulations shown in Table 5. Each of the resulting chocolates was filled into a mold and solidified in the same manner as in Study 1, and then aged at 20°C for one week before being evaluated. In Study 4, the effects of suppressing astringency and bitterness were compared with the comparative examples of only one of Chocolate (2) to Chocolate (4). 5, 6, or 7 The results are shown in Table 5.

[0047] [Table 5]

[0048] The effect of hydrolyzed protein decomposition products on suppressing astringency and bitterness was confirmed regardless of the origin of the cocoa raw material or the composition of the chocolate.

[0049] From the results obtained in Studies 1 to 4, comparative examples and examples are shown in Table 6 below, and the range in which the effects were confirmed is also shown.

[0050] [Table 6]

[0051] Chocolate, a food and drink containing cocoa, includes: It was confirmed that astringency and bitterness were suppressed when the ratio of non-fat cocoa solids to the total solids was 16% by mass or more. The preferred range is: The polyphenol content of cocoa-containing foods and beverages is 1300mg / 100g to 6000mg / 100g. The free amino acid content in the solid content of the hydrolyzed protein hydrolyzate is 2% by mass or more. The hydrolyzed protein digests are of plant origin. The hydrolyzed protein digests were shown to be derived from legumes.

[0052] Consideration 5 ○Consideration of chocolate drinks As another example of a cacao-containing food or drink, we investigated whether the addition of a similar hydrolyzed protein decomposition product to a chocolate drink would have an effect of suppressing the astringent or bitter taste.

[0053] Water was heated to 60°C and stirred using a TKHOMOMIXER MARK II Model 2.5 (PRIMIX) to dissolve 0.1 parts of emulsifier. 10 parts of chocolate (1) or the chocolate of Example 1, which had been completely melted at 60°C, were added, and 0.1 parts of a thickening polysaccharide was added. Stirring was continued for 10 minutes to prepare a chocolate drink. The resulting drink was then aged in a refrigerator and evaluated for flavor.

[0054] When preparing a chocolate drink in the same manner as above, 0.001 parts of "Hinute-HKB" was added to the chocolate (1). The drink was then aged in a refrigerator and the flavor was evaluated.

[0055] The effects of suppressing astringency and bitterness were evaluated by the difference in points from the evaluation of astringency and bitterness of Comparative Example 7, which was prepared using only chocolate (1). The results are shown in Table 7. The thickening polysaccharide used was processed starch "Farinex VA70WM" (manufactured by Avebe), and the emulsifier used was sucrose stearate "Ryoto Sugar Ester S-570" (manufactured by Mitsubishi Chemical Corporation).

[0056] [Table 7]

[0057] Consideration 6 ○Consideration of chocolate filling As an example of application to foods containing chocolate, the addition of similarly hydrolyzed protein hydrolysates to chocolate filling was confirmed to have the effect of suppressing astringent or bitter taste.

[0058] Using the same equipment as used to prepare the chocolate drink in Study 5, water and an emulsifier were stirred according to the formulation shown in Table 8. Melted chocolate was then added, and 8 parts of a thickening polysaccharide was added. The mixture was stirred continuously for 10 minutes and heated to 90°C. The mixture was then aged in a refrigerator to prepare a chocolate filling.

[0059] When preparing a chocolate filling using the same method as above, 0.001 parts of "HiNute-HKB" was added to the chocolate (1).

[0060] The effects of suppressing astringency and bitterness were evaluated by the difference in points from the evaluation of astringency and bitterness of Comparative Example 8, which was prepared using only chocolate (1). The results are shown in Table 8. [Table 8]

[0061] The results of Studies 5 and 6 showed that the effects of adding hydrolyzed protein decomposition products are exerted not only in chocolate but also in any food or drink containing cocoa. Furthermore, the process of adding hydrolyzed protein decomposition products is not limited to the preparation of chocolate, and the effects are exerted in any preparation of cocoa-containing food or drink.

[0062] ● Study 7 Chocolate for frozen dessert combinations Chocolate, a type of cocoa-containing food or drink, was prepared using the same method as the chocolate preparation described above, according to the formulations shown in Table 9. In the examples, HINUT-HKB (manufactured by Fuji Oil Co., Ltd.), a hydrolyzed protein decomposition product, was added, and chocolate without HINUT-HKB was used as a comparative example. The cocoa powder used was commercially available with an oil content of 11% by mass. As the vegetable oil, soft fractionated palm oil with an iodine value of 68 was used. As the lecithin, SLP-Paste (soybean lecithin: manufactured by Tsuji Oil Mills) was used. The prepared chocolate was poured into a mold and solidified in the same manner as in Study 1, and then aged at 20°C for one week before being evaluated. In addition, each chocolate was coated onto an ice cream bar, which was then aged at -20°C for one week and similarly evaluated. The coating onto the popsicle bars was carried out by adjusting the temperature of each melted chocolate to 40°C and immersing a vanilla bar (manufactured by Lotte Co., Ltd.) in the chocolate. In Study 7, the effects of suppressing astringency and harshness were evaluated as a point difference from the evaluation of astringency and harshness in Comparative Example 9. The results are shown in Table 9.

[0063] [Table 9]

[0064] The chocolates containing hydrolyzed protein decomposition products had a good cocoa flavor with reduced astringency and bitterness. This flavor was also confirmed when the chocolates were coated on frozen desserts.

[0065] ●Consideration 8 ○ Study using wheat protein hydrolysate As in Study 3, wheat protein "A-Glu G" (Glico Nutrition Foods Co., Ltd.) was dissolved in water to a protein concentration of 5% by mass, and the protein was hydrolyzed using endopeptidase and exopeptidase at 53°C for 2 or 4 hours. The enzymes were then inactivated by heating at 80°C or higher for 10 minutes or more to give aqueous solutions designated as hydrolyzed protein samples F and G, respectively. Each solution was added to chocolate (1) according to the formulations listed in Table 10. Prototype F or Prototype G was added to the chocolate by adding it to chocolate melted at 50-60°C using a mixer equipped with a propeller blade (manufactured by Tokyo Rikakikai Co., Ltd.), and then stirring at a rotation speed of 400 rpm for 5 minutes. Similarly, oat protein "PrOatein" (a product sold by DKSH Japan Co., Ltd.) was dissolved in water to a protein concentration of 5% by mass, and the solution was hydrolyzed using endopeptidase and exopeptidase as proteolytic enzymes at 53°C for 2 hours or 4 hours. The enzymes were then inactivated by heating at 80°C or higher for 10 minutes or more to give aqueous solutions designated as hydrolyzed protein samples H and I, respectively. Each solution was added to chocolate (1) according to the formulations shown in Table 10. The formulations and results are shown in Table 10.

[0066] [Table 10]

[0067] Even when wheat protein or oat protein was hydrolyzed, the astringent and harsh taste of cocoa-containing foods and beverages was suppressed, and chocolate with a good cocoa flavor was prepared. The astringent taste suppression effect was obtained, similar to when protein hydrolysates obtained by hydrolyzing legume-derived proteins were used. Therefore, chocolate, a food and drink containing cacao, is It was confirmed that astringency and bitterness were suppressed when the ratio of non-fat cocoa solids to the total solids was 16% by mass or more. It was shown that the preferred range includes the case where the hydrolyzed protein decomposition product is derived from beans, as well as the case where the hydrolyzed protein decomposition product is derived from wheat or barley. [Industrial Applicability]

[0068] The present invention can provide a cacao-containing food or drink in which unpleasant tastes such as astringency or harshness derived from cacao raw materials are suppressed. It can also provide a cacao astringency suppressor that can suppress unpleasant tastes such as astringency or harshness derived from cacao raw materials.

Claims

1. The chocolate contains 0.0005% by mass or more and 3% by mass or less of hydrolyzed protein decomposition products of vegetable origin, has a ratio of fat-free cocoa solids to the total solids of 16% by mass or more, and has a polyphenol content of 2000 mg / 100 g to 6000 mg / 100 g.

2. The chocolate according to claim 1, wherein the content of free amino acids in the solid content of the hydrolyzed protein decomposition product is 2% by mass or more.

3. 3. The chocolate according to claim 1 or 2, wherein the hydrolyzed protein decomposition product is derived from beans or wheat.

4. This method for producing chocolate contains 0.0005% by mass or more and 3% by mass or less of hydrolyzed protein decomposition products of vegetable origin, has a ratio of fat-free cocoa solids to the total solid content of 16% by mass or more, and has a polyphenol content of 2000 mg / 100 g to 6000 mg / 100 g.

5. The method for producing chocolate according to claim 4, wherein the hydrolyzed protein decomposition product is blended in any one of the following steps (A) to (D): (A) A mixing step of mixing a powder raw material with a portion of the cocoa mass and / or fat being blended (B) A grinding step of pulverizing a dough mixture obtained by mixing a powdered raw material with a portion of cocoa mass and / or fats and oils. (C) A kneading or mixing step in which the pulverized dough is kneaded or mixed with the remaining cocoa mass and / or fat to prepare a chocolate dough. (D) A cooling process in which the chocolate dough is cooled and solidified at a controlled temperature.

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